In a large pot, cook bacon until crispy. Remove bacon but reserve about 2 tablespoons of fat in the pan. Add onion and sauté until beginning to soften. Stir in potatoes. Pour in chicken broth and bring to a boil. Reduce heat and simmer until the potatoes are tender.

Whisk together flour with milk to create a slurry. Stir into the soup. Stir in cheese, pickles and pickle juice. Bring to simmer and let thicken, about five minutes. Season with salt, pepper and cayenne.

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